Featured Stories

Informative articles, news, and trends across various food ingredients and equipment supplier categories.



Profiling New Retail Packaged Sauces, Dressings and Spreads

This month's collection includes condiment mashups, no sugar added barbecue sauce and vegan salad dressings
"IRI data shows that plant-based foods are in over half of US households, so we know people are interested in making more plant-based choices throughout the day," said Krystle Turnbull, product manager for Green Garden.
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Catching Up with the Creative Craft of Condiments

Condiments typically feature a supportive flavor, a thickener and/or a liquid, seasoning, and mouthfeel enhancers, all built on a base platform
Whether a hot condiment such as Tabasco, sriracha, or gochujang gets folded into the coating for hot and “sexy” chips or into a newly crafted fiery dip, or if the goal is a dressing, a splash, or a pour of flavorful expression, condiments are trending big.
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Sauces, Dressings & Spreads: Taste the Trends

New product numbers may be down—but flavor, health drive excitement
Eight in 10 Americans say they have altered their food habits as a result of the COVID-19 pandemic, per the International Food Information Council’s [IFIC’s] 2020 Food and Health Survey. Six in 10 consumers say they are cooking more at home—the single biggest change in behavior and one that sounds bullish for sauce, dressing, condiment, and spread makers.
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Sauces Add Flavorful Appeal for Restaurants and Retail Products Alike

Liquid Gold: Sauces, spreads, dips and marinades are some of the best categories to bridge the gap from comfort to innovation
Slowly but surely, as we emerge from the pandemic there is no doubt that consumers will return to want new experiences and will be more open to experimentation. Sauces, spreads, dips, and marinades are some of the best categories to bridge the gap from comfort to innovation and from ubiquity to uniqueness.
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Q&A with Chef Emily Cruz, CuliNex

A chef's perspective on Mediterranean region trends and tastes
Prepared Foods talks with Chef Emily Cruz, director of sales & marketing at CuliNex, Seattle-based a consultancy to brand owners, food manufacturers, ingredient suppliers, boards and commissions. A Seattle native, Cruz joined CuliNex in 2011 as a contractor and was promoted to a full-time “Culinologist” in 2013.
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Datassential Finds Global Flavors are Taking Off—Even When Most Consumers Cannot

Taste Still Travels: Regional and global flavors are popping up in every daypart and menu category
Six months into a global pandemic and safe-at-home quarantine orders, most Americans have dropped travel plans and dramatically reduced away-from-home dining. However, their culinary wanderlust is stronger than ever, judging by regional and global flavors that are still taking off on restaurant menus.
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Flavor Boosters & Maskers in Food Formulations

Developers are reimagining the complexities of flavor for a clean-label future
With flavor being the product of a complicated, multilayered collection of ingredients and chemical compounds that interact as aromas and individual flavor notes in synchronicity, the task of masking one specific flavor note can be difficult. A greater challenge for today’s processors is that the technique applied must be low-cost, allergen-free, and naturally derived (clean-label), and the result must survive processing.
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Salty Snacking, the Great American Pastime

Worth its Salt: Humans crave salty snacks because we need sodium chloride to maintain electrolyte balance in the body

In the pantheon of snack foods, “salty and crunchy” stands on the highest pedestal of cravings. “Salty snacks are supremely satisfying to all consumers,” says Elisa Maloberti, director at the American Egg Board. Everyone has a favorite salty pleasure, whether it’s buttery, hot, freshly popped popcorn, the shatteringly crispy crunch of thick kettle-style potato chips, or cheesy cauliflower protein puffs.

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More Restaurants Feature Plant-Based Milk Options on the Menu

Fluid Situation: Many leading restaurant chains are jumping on the plant-based bandwagon when it comes to milk alternatives
Plant-based milk alternatives have been around for many decades. Primarily, they’ve come in the form of soy and almond milks and have been mostly consumed by a “crunchy” crowd of consumers. In the past few years, however, retailers and restaurants alike have seen a swift rise in nut milks, coconut milk and most recently, oat milk. These growing options are all tied into greater consumer demand for plant-based alternatives.
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